Zapiekanka | Polish Open-Faced Sandwich

5 from 12 votes

Zapiekanka | Polish Open-Faced Sandwich

If you are looking to make a quick and delicious open faced sandwich, then this Zapiekanka (Polish Vegetable Sandwich) made with sauteed onions, bell peppers and mushrooms is the best ever.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Sandwich, Savory Bakes Snacks, Street Food

Cuisine: European, Polish

Diet: Low Calorie

Servings: Servings

Calories: 166kcal

Author: Sandhya Ramakrishnan

Equipment

Oven
pan
spatula
Baking sheet

Ingredients

2 loaves Baguette / French Bread
2 cups Mushrooms chopped
2 cups Red onions thinly sliced
1 large Bell pepper thinly sliced
2 tablespoon Olive oil
1 tablespoon Crushed red pepper or to taste
to taste Salt
Cheese any melting kind - 1 ½ cups (I used Mexican blend)
to serve Ketchup

Instructions

Preheat the oven to 375° F and layer a large baking sheet with parchment.
Chop all the vegetables and get the baguettes ready.
In a cast iron pan, heat the oil.
Add the onions, bell pepper and mushrooms along with salt and crushed red pepper and saute them in medium heat until they are caramelized lightly.
Make sure that you cook them in medium heat to release all the natural sweetness.
In the meantime, cut the baguettes into 2 and then slice them in half. We will have 8 bread slices in total.
Divide the vegetable filling evenly over the baguette slices and then add a layer of cheese on top.
Place them on the prepared baking sheet and bake it until the cheese melts. Takes about 5 minutes per batch.
Remove the Zapiekanka from the oven and squeeze the ketchup over it and serve.

Notes

Expert tips

Chop all the vegetables prior to cooking and then the sandwich comes together in minutes.
We can more vegetable such as thinly sliced carrots, broccoli and zucchini as well.
Ketchup and cheese is optional and can be skipped if not a fan.
We could use homemade baguette or buy some fresh baguette from stores to make Zapiekanka.

Nutrition